Amendment status not verified — confirm the current text below against the official source.
(1) The cooks shall perform the duty of preparing the food with due care and attention. The dough shall be slowly and thoroughly kneaded with portion of the salt and not more water than is necessary. Each chapatti should be of the same thickness throughout. The rice shall increase in weight after being cooked, to 2.5 to 3 times from its dry weight. The cooking shall be slowly done, so that the surfaces may not get burned, while the inner part remains uncooked. All cooking vessels must be kept clean and bright, and the cook-house clean and tidy. Hot water shall be provided as far as possible for cleaning vessels. (2) The maximum loss allowed for cleaning and winnowing various grains, pulses and vegetables shall be as follows, namely:- Commodity Percentage of Loss allowed (a) Wheat 3% (b) Pulses 2% (c) Vegetable 10 % (d) Condiment Masalas 2% Charge of cook- house.